Even Nigella Lawson admits these Chestnut Chocolate Pots are ridiculously easy to make! She calls them “meltingly luscious,” and after one bite, you’ll understand why. This festive dessert is the perfect blend of rich chocolate and subtly sweet chestnut, creating a luxurious texture that’s surprisingly simple to achieve.
The secret weapon? A food processor. While Nigella assures us that you *could* chop everything by hand and whisk vigorously, the food processor drastically reduces the effort involved. It’s the key to achieving that incredibly smooth, almost ethereal texture. This recipe allows even the most time-strapped home baker to create a truly impressive Christmas dessert.
Nigella Lawson’s Effortless Chestnut Chocolate Pots (Serves 6)
This recipe offers a decadent yet surprisingly straightforward approach to a classic chocolate mousse. The addition of chestnut puree lends a unique depth and sweetness, perfectly complementing the rich dark chocolate. This dessert is sure to impress your friends and family this Christmas season!
Ingredients:
* 175g dark chocolate (finely chopped – a food processor makes this a breeze!)
* 125ml double cream
* 125ml full-fat milk
* 1 large egg
* 250g sweetened chestnut puree (from a can – easily found in most supermarkets)
* 30ml dark rum (optional, but highly recommended for an extra layer of flavour)
* Extra double cream, for serving (optional)
Instructions:
1.
Prepare the Chocolate:
Begin by chopping the dark chocolate. A food processor makes this step incredibly quick and efficient. If you prefer the more traditional method, chop the chocolate as finely as possible.2.
Heat the Cream and Milk:
In a small saucepan, gently heat the double cream and full-fat milk until just simmering. Do not boil.3.
Combine in the Food Processor:
While the food processor is *off*, add the chopped chocolate, warm cream mixture, and allow to sit for approximately 30 seconds. This helps to melt the chocolate evenly.4.
Blend to Perfection:
Turn on the food processor and blend for about 30 seconds. Crack in the egg and blend for another 45 seconds, until the mixture is smooth and creamy.5.
Incorporate Chestnut and Rum:
Add the chestnut puree and rum (if using) to the food processor. Blend until everything is fully combined and the mixture is completely smooth.6.
Chill and Serve:
Pour the chocolate mixture into six individual serving glasses or ramekins. Refrigerate for at least four hours, or preferably overnight, to allow the mousse to set properly.7.
Finishing Touches:
When ready to serve, garnish each chocolate pot with a dollop of extra double cream, if desired. The richness of the mousse stands beautifully on its own, but the cream adds an extra touch of elegance and indulgence.Enjoy this luxuriously simple Christmas treat, courtesy of Nigella Lawson. The incredibly easy recipe and the delicious result will make this a new holiday favourite! Remember to share your creations on social media using #NigellaChocolatePots!
